Shiokara


[Image:Shiokara_001.jpg|thumb|Ika no shiokara]
Shiokara, is a food in Japanese cuisine made from various marine animals that consists of small pieces of meat in a brown viscous paste of the animal's heavily salted, fermented viscera.
The raw viscera are mixed with about 10% salt, 30% malted rice, packed in a closed container, and fermented for up to a month. Shiokara is sold in glass or plastic containers.
The flavor is similar in saltiness and fishiness to that of European cured anchovies, but with a different texture. One of the best-known chinmi, it is quite strong and is considered something of an acquired taste even for the native Japanese palate.
It was a valuable protein in post-war Japan because food was scarce and it did not require refrigeration. It continued to be eaten as a condiment for rice and in bars.
One method of enjoying it is to consume the serving in one gulp and to follow it with a shot of straight whisky. Some bars in Japan specialize in shiokara.

Some types of ''shiokara''

[Image:Ika no shiokara with chopsticks.jpg|thumb|Ika no shiokara with chopsticks]Ika no shiokara—from cuttlefish "squid", the most common varietyHotaruika no shiokara—from firefly squidKatsuo no shiokara—from skipjack tunaKaki no shiokara—from oysterUni no shiokara—from sea urchin roeAmi no shiokara—from Mysidacea, a krill-like crustacean
Some shiokara types have special names:' — from fiddler crabkonowata — from sea cucumbermefun — from chum salmon